岭南猪肉卷章加工及其安全风险研究进展  

Research Progress on Lingnan Juanzhang,Deep-Fried Pork-Stuffed Tofu Skin Roll:Processing Technology and Countermeasures against Potential Food Safety Risks

作　　者：徐青怡 PHUAH Eng-Tong 董浩 曾晓房[1] 白卫东[1] 李光辉 XU Qingyi;PHUAH Eng-Tong;DONG Hao;ZENG Xiaofang;BAI Weidong;LI Guanghui(Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,Key Laboratory of Lingnan Specialty Food Science and Technology in Guangdong Province,College of Light Industry and Food Sciences,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;School of Applied Sciences and Mathematics,University Teknologi Brunei,Bandar Seri Begawan BE1410,Brunei Darussalam)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东省岭南特色食品科技重点实验室,农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东广州510225 [2]文莱科技大学应用科学与数学学院,文莱斯里巴加湾BE1410

出　　处：《肉类研究》2024年第4期70-76,共7页Meat Research

基　　金：广东普通高校青年创新人才类项目(2023KQNCX029);仲恺农业工程学院大学生创新创业训练计划项目(S202311347045);仲恺农业工程学院优秀博士人才项目(KA23YY318A5)。

摘　　要：猪肉卷章(肉卷)是我国岭南地区著名的传统美食,以猪后腿肉和腐皮为主要原料,制卷并经油炸制作而成。目前,猪肉卷章面临高饱和脂肪、高盐及热加工中伴随危害物产生等问题,具有引发心血管疾病、肥胖、糖尿病等风险。因此,低盐、低脂和营养健康是猪肉卷章的研究方向。本文围绕岭南特色卷章的研究现状及发展趋势进行综述,指出岭南特色卷章的加工方法及其潜在的食品安全风险,提出Pickering乳液替代脂肪、减盐策略及危害物预防控制的解决方案,并对其后续脂肪替代、营养健康和市场前景等方面进行展望,旨在为营养健康的新型卷章在食品工业中的应用提供理论依据。Juanzhang,a famous traditional delicacy in the Lingnan region of China,is mainly made from pork hind leg meat and bean curd sheet through rolling and deep-fat frying.Currently,Juanzhang face problems such as high saturated fat,high salt and the generation of hazardous substances during heat treatment,which contribute to the risk of cardiovascular diseases,obesity,diabetes and other diseases.Therefore,one future direction is to develop low salt,low fat,nutritious and healthy Juanzhang.This review summarizes the current status and trends in the development of Juanzhang,and highlights the production process and potential safety risks of Juanzhang.Moreover,it proposes fat replacement with Pickering emulsions,salt reduction strategies and solutions to hazard prevention and control,and gives an outlook on the future of Juanzhang in terms of fat replacement,nutrition,health and market prospects.This review hopes to provide a theoretical basis for the development of nutritious and healthy Juanzhang.

关 键 词：猪肉卷章 Pickering乳液 脂肪替代 营养 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]